Everyone needs a terrific vanilla ice cream recipe in their repertoire, and here it is. Keeping a tub of homemade vanilla ice cream in my freezer is standard policy, since I can't think of any dessert that isn't made better with a scoop of vanilla ice cream melting alongside.
Ingredients
Makes about 1 quart
Step 1
Warm the milk, sugar, 1 cup (250 ml) of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Step 2
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Step 3
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.
Step 4
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
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Reviews (11)
Back to TopI made this recipe exactly as written, no substitutions, and it came out great. Our guests were totally impressed.
cynicalseth
telluride, co
3/20/2017
This is the definitive vanilla ice cream recipe. Period. The point needs to be made that there is a reason that there are two forms of vanilla in this - the two different forms together create a special flavor profile that Mr. Lebovitz discusses in his book and which is truly special. Despite what you might think, even though the ice cream base tastes great before you add the vanilla extract, it is even better with it, and not at all overpowering. I use Charles H. Baldwin & Sons vanilla for this, as I find it to be a superior vanilla for non-baked applications like this. Also: When making custards like this, the way to ensure you get the "right" egg flavor is to NOT undercook the eggs! If you undercook the eggs, the ice cream will have a very nasty flavor. You can do this by temperature (180-183 degrees), or by smell. At the proper temperature, the eggs will begin to smell "cooked" and delicious (like a cookie). Once you hit this smell point, you can continue heating for another minute or two. In my custard ice cream making experience - where I have learned a lot from Mr. Lebovitz - I have found that undercooking generally results in a more flawed product than overcooking.
drewsaur
Mendon, NY
5/21/2015
This ice cream is utterly amazing!!! It's definitely a custard style ice cream, but super creamy, perfect consistency, and it's funny since I don't usually care for vanilla ice cream. I forgot to put the vanilla extract in it, and it definitely isn't necessary. I served it with a small amount of Dulce de Leche and my guests said it was one of the best ice cream's they ever had!
Freepeople22
Boston, MA
2/15/2014
I once made ice cream with eggs, and didn't care for it. I tried it one more time, using this recipe with 3 eggs. I don't see the appeal of egg-y tasting ice cream. Even with only 3 egg yolks I thought this tasted pretty bad. I am forever done with eggs in my ice cream.
nnelson100
Chicago
8/28/2013
Disclaimer: I do not like custard style ice cream and I feel this recipe is just that. I was concerned therefore I used only 4 yolks and it is still too custard- y for my taste. IF you do like that style, this is a great, easy recipe and the texture and vanilla accents are nice.
Anonymous
Oakland, CA
8/18/2012
Made it last night, and it was excellent. Accidentally left out the vanilla extract, but it would've overpowered the ice cream had I left it in. Left it in the fridge overnight to soak up the flavour of the vanilla bean, and it worked out well. For heating: I heated the yolk-milk-cream-sugar mixture for 5 minutes, at 85 degrees Celcius. That turned it the right consistency, without having the eggs solidify.
Tim_Langstraat
Rotterdam, the Netherlands
1/11/2012
I have made this twice (doubled each time) and it has been excellent. However, I think the trick is using only vanilla beans instead of extract, if you want the richest flavor. For a double batch, that's two 5 inch beans, vacuum packed, so they're still moist and juicy. I also don't strain it, and don't find that's been a problem. Nor do I find it too eggy - yes, it's obviously a classic custard style ice cream rather than the newer cream cheese style, but even the egg haters in my family love it.
Anonymous
Vermont
12/30/2011
Substituted Almond Milk for Milk to reduce dairy. Substituted Blue Agave Nectar 3/4 C for the sugar Added Caramel Extract and cinnamon. Also added 1 tsp guar gum to give it a more firm consistancy.
citikat
Southern CA
7/30/2011
We have made this recipe twice in the last month and it is wonderfully creamy and rich. We have tahitian vanilla beans from a recent trip and we love the flavor. It does have an custard flavor and therefore you need to be careful to not over cook the eggs while heating.
LaurenMoussa
7/20/2011
We just made this for a Fourth of July party and it was delicious. The texture was creamy and it froze beautifully. Instead of using a vanilla bean, we substituted a half teaspoon of ground cinnamon. It was great with apple pie as well as with ancho chile brownies. We are making it again tonight to have with strawberries and basalmic fudge.
drgonzalez
Phoenix
7/4/2011
这对我的口味太-。这应该是卡尔led frozen custard because it has far too much egg to be considered an ice cream.
lauratempleton
Seattle, WA
6/22/2011
